Fried Green Plantains (aka Tostones aka Patacones)

Inspired by our most recent Costa Rica Trip, I spent this weekend working on perfecting a fried green plantain recipe instead of writing an article on our trip. What can I say, hunger prevailed!  It is a gluten-free Latin dish to replace chips, french fries, and even hamburger buns.  Absolutely fantastic with guacamole, black beans, and ceviche. Don’t be fooled, they might look like bananas, but they are starchy like a raw potato.

My write-ups on Monteverde and La Fortuna will be finished this week, but in the meantime, enjoy this recipe! There are several variations of the recipe, but this one is my go-to for taste and nutrition. Love their salty crust and tender interior.

Fried Green Plantains – 4-6 side dish servings

Ingredients:

• 2-pound large unripe (green) plantains (about 3)
• 2 cups coconut oil (any high-heat oil will do)
• Water
• Salt (kosher or sea salt, but really, it’s a personal preference)

Step 1:

Cut ends from each plantain with a knife, then cut a lengthwise slit through the peel. Cut plantains crosswise into 1-inch-thick pieces, and beginning at slit, pry off peel. Some prefer to peel it all at once and then cut it into 1-inch slices. There is no wrong or right way.

Step 2:

Place water (6-8 cups), a dash of salt, and plantains in a stock pot and bring to a boil. Reduce heat to medium-high and cook in boiling water, covered until tender. Let the plantains cook about 25-30 minutes.

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Step 3:

Gently flatten each plantain to ¼ inch thick with a tortilla press, the back of a wooden spoon, or the bottom of a bowl. I used the bottom of a large glass measuring cup! If you overcook your plantain, let it cool down before flattening. Otherwise it will stick to whatever you’re using to flatten it with. I have also had success with double frying: before flattening, cook it in oil for 2 minutes, THEN take it out and flatten, then refry.

STOP AT THIS STEP IF YOU ARE NOT READY TO SERVE IMMEDIATELY.

You can store the smashed plantains for up to a week in an airtight container.

Step 4:

Heat ½ inch oil in a deep 10–12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. You don’t want a fast-bubbling fry. This ensures that the exterior of the plantain doesn’t fry up too quickly before the inside can soften. Fry plantains in two batches, turning occasionally with tongs, until tender and just golden.

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Step 5:

Transfer plantains to paper towels to drain, sprinkle with salt while they are still warm, and serve!